Before you start

These soufflés are cooked and served in individual porcelain moulds. Choose round ones with 5-6 cm high vertical sides, and an internal diameter of 12-13 cm, which will contain about 500 ml or 2 cups when 3/4 full. The high vertical sides will contain the soufflé's up and down movements, while cooking and cooling, and avoid spilling.

The secrets for success are: 1) use eggs at room temperature, 2) avoid any trace of egg yolk in the egg whites, while separating them, and 3) refrain from opening the oven door too early.

Method

Preheat the oven to 160°C/325°F. Butter the moulds.

Melt the butter in a saucepan using low heat. Add the flour, stirring until you obtain a paste. Pour in the milk, very slowly, stirring constantly. Cook for 4-5 min, with
occasional stirring to avoid lumps.

Incorporate bits of blue cheese and the grated parmesan, gradually, using a wooden spoon. Add the grated nutmeg, salt (pay attention: blue cheese is rather salty!), and pepper to taste.

Separate the egg whites and yolks carefully, taking care not to let any egg yolk mix with the egg whites. Remove the pan from heat and add the yolk(s). Set aside.

In a separate bowl, using an electric mixer, beat the white(s) to form soft peaks. Incorporate into the cheese-yolk mixture, blending gently, using a spatula.

Pour out into the buttered mould(s). Clean any drops on the inner sides: the soufflé will rise evenly if it has no obstacles on the inside of the
dish.

Put the mould(s) in the oven. After about 15 min, the soufflé(s) will be golden and ready. To verify, you can insert a tooth-pick into it. If it comes out clean, the soufflé is ready.

Remarks

Serve without delay. Enjoy the view for a couple of minutes before eating: it is still too hot and a bit too runny to eat it right away.